In a saucepan, combine sugar, cornstarch and pinch of salt.,Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened.,Remove from heat; stir in butter; cool to room temperature for about 1 hour.,Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.,______,Remove 1/2 cup of the whipped cream/lemon mixture for the garnish.,Spread the remaining cream cheese mixture into the baked pastry shell.,Top with the cooled lemon filling.,Chill in the fridge for a minimum of 8 hours or overnight.,When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.,Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.,Refrigerate until ready to serve-- delicious!